Chowder

New England chowder is a thick cream-based soup typically made with corn, potatoes, fish or clams (or, if you're lucky, all of the above). This hearty soup can be traced back to New England—hence its name—where it still remains popular today. Chowder is meant to be a down-home meal that’s relatively easy prepare, allowing you to utilize seasonal produce, like corn in the summer—and if you’re on the coast, the catch of the day. If you're craving a filling bowl of chowder, turn to Food & Wine's guide to find dozens of terrific recipes.

Most Recent

Seafood-and-Seaweed Chowder

A combination of dry hard cider and dried seaweed brings a sweet, mild salinity to the stock, making it ideal for precooking the mussels and clams before using it as the base of the chowder.
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Whitefish, Leek and Celery Chowder 
with White Beans


Food & Wine’s Justin Chapple puts his own spin on chowder here, using beans instead of potatoes, and smoky whitefish in place of bacon. It’s hearty and delicious but lighter and fresher than most chowders. Slideshow: More Chowder Recipes
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Clam Chowder

A fall river clam chowder, a cherrystone clam chowder with corn and a smoky clam chowderare just a few of the comforting clam chowder recipes featured in this collection.
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Corn Chowder

These corn chowder recipes combine the vegetable with a variety of eclectic ingredients. Some of our favorites include a corn-and-cod chowder, a corn chowder with bacon and sea scallops and a Peruvian shrimp-and-corn chowder.
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Smoky Oyster Chowder with Bacon, Rosemary and Fennel

This velvety chowder from chef Dylan Fultineer is thickened with a classic flour-and-butter roux. He packs it with plump oysters and tender fingerling potatoes, and adds a kick of heat from dried red chiles. For extra flavor, he uses bacon from Benton’s Smoky Mountain Country Hams in Tennessee, which is famous for its intense smokiness. Slideshow: Great Chowder Recipes
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More Chowder

Light and Creamy Oyster Chowder with Salsify

This light but intensely oystery soup was inspired by a recipe from Joanne Hendricks, the proprietor of the eponymous vintage-cookbook store in New York City. Salsify is a root vegetable shaped like a skinny parsnip; it has blackish skin with white flesh and tastes a little like artichoke hearts. If you have trouble finding it (in fact, Mary Ellen Carroll and Donna Wingate had to ask architect Charles Renfro to bring some to Boston from New York), you can substitute Jerusalem artichokes (sunchokes) or, as a last resort, the pedestrian potato.    More Chowder Recipes  
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Fish-and-Shellfish Chowder

To deepen the flavor of this lightly creamy, bacon-studded chowder, chef Wade Murphy at the Lisloughrey Lodge adds the briny cooking liquid from the mussels and clams. Chef Tip Add the fish to the soup at the end, so it doesn't overcook. Plus: F&W's Fish and Seafood Cooking Guide    Plus: More Chowder Recipes  
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